Banana Bread with Coconut Oil and Coconut Milk
I used to think that I made banana bread because I always bought too many bananas and then had to do something with the leftover fruit that got too soft and brown to eat as is.
But I finally realized I buy too many bananas because I want to make banana bread.
The folks at the CIA — the Central Intelligence Agency, I mean, not the Culinary Institute of America — should learn to bake this because the aroma in the room with one of these in the oven is the kind of hypnotic thing that could pry information from prisoners.
Banana Bread with Coconut Oil and Coconut Milk
2-1/2 cups flour
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking soda
3/4 cup vegetable shortening
1/4 cup coconut oil
1-1/4 cups sugar
4 large very ripe bananas, mashed
3 eggs, slightly beaten
1/2 cup coconut milk
Preheat the oven to 350 degrees. Grease and flour a 10-inch (8-cup) bundt pan. Mix the flour, salt, cinnamon and baking soda together in a bowl. In the bowl of an electric mixer set at medium speed, beat the shortening, coconut oil and sugar until well blended. Add the bananas and blend in thoroughly. Add the eggs and coconut milk and beat well. Add the flour mixture and beat until batter is well blended. Pour into the prepared pan and bake for 60-70 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Remove to a cake rack to cool completely. Makes one bread, serving 16-18